Prepare rapini: In a medium pot, bring lightly sea-salted water to a boil. Trim 1 inch off the end of each rapini stem; immerse rapini into water and blanch for about 30 seconds. Drain and refresh in ice water and chop into 1-inch-long pieces. (NOTE: You should end up with about 2 cups rapini after blanching, draining and chopping.)

With lightly floured hands, stretch dough to cover entire baking sheet. Spread a thin layer of sauce over top. Top with rapini, olives, sun-dried tomatoes and dollops of ricotta. Sprinkle with Parmesan and bake for 10 to 15 minutes, until bottom is golden brown.

Lentils are a rather unlikely topping for pizza, but you'll definitely fall for the finished result. The legumes lend a meaty texture to the base, supporting ample veggie and cheese toppings, and a serving of this vegetarian dish has an impressive 10 grams of protein!

Winter squashes are rich in antioxidants (though their leafy green companions usually take all the credit). For a new take on an old standard, we shave long strips of butternut squash, which become toasted toppers for our clean pizza.

Coconut milk, curry paste, potatoes and chickpeas are simmered together to create the ultimate flavorful sauce in this scrumptious pizza. Colorful carrots, peas, cauliflower and cilantro leaves top it off for a vibrant, crowd pleasing meal.

This Middle Eastern dish traditionally consists of eggs poached in a tomato-based broth. To further enhance your satisfaction, we've added artichoke hearts, roasted red peppers and potatoes, still keeping the total time at 40 minutes! Try it for breakfast, lunch or dinner.

Good Food America chef Nathan Lyon shares a gazpacho recipe from his cookbook, Great Food Starts Fresh. Surprise friends with this sweet ’n’ spicy blend, which was inspired by the chef’s teenage years.